Plant Based Made Easy: Refined Salt, Oil, & Sugar Free

Plant Based Vegan BLAT

A Plant Based Vegan BLAT! I can’t think of two better things to go together! Absolutely no guilt here when you bite into this delicious sandwich. You could even have two!

I remember those hot summer evenings that my mom would make BLTs. The bacon would be frying in the cast iron skillet on the stove while she sliced up pieces of her home-made bread and tomatoes fresh from the garden.

This sandwich uses dehydrated, seasoned eggplant as the bacon and we have added avocado as a heart heathy fat. AND they wouldn’t be complete without a healthy dollop of my chipotle mayo .

Plant Based Vegan BLAT

jillymomA Plant Based Vegan BLAT! I can’t think of two better things to go together! Absolutely no guilt here when you bite into this delicious sandwich. You could even have two! I remember those hot… Print This

Instructions

Brush sauce onto eggplant pieces saving some of the sauce to brush on the other side of the eggplant.

Put trays into dehydrator for a few hours.

Take out trays after a few hours, flip the eggplant slices and brush on the remaining sauce.

Dehydrate for a few more hours or until dry and “crispy”.

You can bake the “bacon” if you don’t have a dehydrator. Bake at 300° on parchment lined cookie sheets for 20 minutes on one side. Remove from oven, flip slices, baste and bake for another 20 minutes or until crispy. It burns easily when using the oven so watch it closely.

Hey there plant based foodies! I am Jill Dalton, Host and Chief Flavor Officer for the Whole Food Plant Based Cooking Show. My family is working hard to share with you all our hard earned knowledge about living a plant based lifestyle. I am so pleased you have found our site and hope you will join our growing community!

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3 comments

Linda GoodeJune 26, 2018 - 5:27 pm

Hi. I tried this today using my oven, but the eggplant didn’t get crispy. It still tasted pretty good, but I prefer crispy BLAT. Maybe I shouldn’t have sliced the eggplant so thick? I sliced the same thickness as yours in the video. I baked it at 300 degrees for 20 minutes on each side. Any suggestions? I guess the next thing on my wish list will be a dehydrator. Thank you for all of your videos. Very very helpful. I’ve only been WFPB, no oil since last November. And, on top of that, only been cooking since then too. My husband does not follow this lifestyle, so he cooks his and I cook mine. Thanks again!

Mine turned out the same way. But haven’t tasted it yet but I love eggplant so I think I’ll like it. My husband and daughter are also meat eaters so I fix their meal and then I fix mine. My husband will also cook his own meals sometimes he’s a great guy I just wish I could get him to move over to a plant-based lifestyle and my daughter too. 😁

Do you buy sourdough bread or do you make it yourself? If you buy it, what brand do you get? I’m trying to get myself into Bragg’s Amino Acids, I’m just struggling with the smell of it. The smell is so off-putting for me that I end up not being able to eat the food I make with it. I was transitioning to fully plantbased eating previously but fell off track when things got very chaotic in my life. I really want to go back to wholefood plantbased, as I felt the best I ever had in my life and was losing weight, but budgeting two different dietary lifestyles in my home has made it nearly impossible. So, watching you videos is inspiring me to try again and prep better than I did when I just jumped in before. I really appreciate all the videos and advice you share. Some of us really need it!